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Archive of BBC Food Recipes

Seared salmon with sweet and sour tomatoes and wilted watercress

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the seared salmon, season the salmon fillet on both sides with salt and freshly ground black pepper. Melt the butter in a frying pan until frothing, then add the salmon skin-side down and fry for 2-3 minutes, or until golden-brown. Turn the fish over, squeeze over the lemon juice, remove from the heat and allow the salmon to finish cooking in the residual heat.

  2. For the sweet-and-sour tomatoes, place the tomatoes, sugar and red wine vinegar into a saucepan and season with salt and freshly ground black pepper. Gently simmer over a medium heat for ten minutes, or until the tomatoes have softened.

  3. For the wilted watercress, heat a dash of olive oil in a pan, add the watercress and season with salt and freshly ground black pepper. Cook for 1-2 minutes, stirring frequently, until the watercress has wilted.

  4. To serve, pile the wilted watercress onto a serving plate, top with the salmon fillet and spoon the sweet-and-sour tomatoes on the side.

Ingredients

For the seared salmon

  • 150g/5oz salmon fillet
  • salt and freshly ground black pepper
  • 25g/1oz butter
  • squeeze lemon juice

For the sweet-and-sour tomatoes

  • 85g/3oz cherry tomatoes, halved
  • 1 tsp caster sugar
  • dash red wine vinegar
  • salt and freshly ground black pepper

For the wilted watercress

  • dash olive oil
  • large handful fresh watercress
  • salt and freshly ground black pepper

Shopping List

Seared salmon with sweet and sour tomatoes and wilted watercress

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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